All-In-One Hearty Mushroom & Lentil Pie With Dressed Salad & Beans

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a drizzle of olive oil over a medium-high heat

Chop your flat white mushroom[s] into 8 wedges

Add the flat white mushroom wedges to the dish with a generous pinch of salt

Top, tail, peel and chop your carrot[s] into rounds

Add the carrot rounds to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour

Drain and rinse your green lentils

Add the drained lentils to the dish with the dried oregano and give everything a good mix

Wash your salad, then pat it dry with kitchen paper

Add in your vegetable stock mix with your tomato paste, Henderson's Relish and 400ml [520ml] [680ml] boiled water

Stir through your Marmite and bring to the boil over a high heat – this is your pie filling

Meanwhile, slice your potato[es] (skins on) into discs

Carefully arrange the potato discs over the top of the pie filling

Season with a pinch of salt and put the dish in the oven for 40 min or until everything's bubbling and the potatoes are cooked through – this is your all-in-one hearty mushroom & lentil pie

Use this time to clear up, set the table, have a cup of tea or simply chill!